Constructing a Local Gastronomy Development Model by Adopting the Slow Food Approach (II)

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Project title

Code/計畫編號

NSC102-2410-H259-040-MY2

Translated Name/計畫中文名

從慢食運動觀點建構在地美食發展模式 (II)

Project Coordinator/計畫主持人

Richard Ching-Yu Chang

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Tourism, Leisure, and Recreation Studies, National Dong Hwa University

Website

https://www.grb.gov.tw/search/planDetail?id=8121503

Year

2014

Start date/計畫起

01-08-2014

Expected Completion/計畫迄

31-07-2015

Bugetid/研究經費

534千元

ResearchField/研究領域

管理科學

在全球化運動影響之下可能產生的全球味覺(global palate)或是全球料理(global cuisine)現象，被視為對地方與飲食的關聯性或是地方味道( “terroir”)造成威脅。爰此，建構一個以保存地方飲食文化為目標的美食發展模式，來突顯地方特色美食文化的價值，實在有其必要性。本研究將以原住民飲食文化為例，從建立地方美食特性為出發點，應用慢食運動致力於保存地方食物與傳統烹調的目標，在發展地方特色美食特性與行銷的過程中，追求保有當地飲食文化地方自主性，最後建立一套全面與系統性的在地美食發展模式。因此，本研究的研究目標為；概念化在地美食特性的主要構面；建立以慢食運動為內涵的在地美食發展模式；瞭解參與體驗原住民飲食遊客之動機與態度；瞭解遊客在評估參與體驗原住民飲食時之重要屬因與構面；分析遊客對在地美食發展模式的之重要程度以及滿意程度。本研究將分別採用質性的深度訪談與焦點團體訪談，主要收集各利害關係人對於在地美食發展模式的質性資料，以建構在地美食發展模式。另外則是屬於量化的問卷調查，用來衡量遊客對於在地美食體驗的重要與表現程度。。本研究結果將可為未來美食觀光之研究貢獻新的理論基礎，同時幫助地方發展美食與文化觀光市場。 The “global palate” and “global cuisine” that may result from the intensified force of globalization are commonly regarded as threats to the close association between food and place (“terroir” or “the taste of place”). In order to preserve local unique flavors and food culture, the Slow Food movement was developed in Italy. In light of this trend, it is suggested that the construction of a local gastronomic development model that emphasizes the cultural values of local specialties is essential and indispensable to the preservation and development of local cuisines. Thus, this study will start from identifying a local gastronomic identity and image and then based on the ideology of Slow Food movement to derive a comprehensive and integrated local gastronomy development model. The research objectives of this study are: (1) to conceptualize the key dimensions of local gastronomy identity, (2) to establish a local gastronomy development model based on the ideology of Slow Food movement, (3) to explore the motivations and attitudes of tourists engaged in local gastronomic experience, (4) to identify the important attributes and underlying dimensions of tourists’ assessment of local gastronomic experiences, and (5) to analyze tourists’ perceived importance and performance based on the local gastronomy development model. This research will primarily focus on Amis tribe’s food culture, which is the largest aboriginal food culture in Taiwan. This study will utilize qualitative in-depth interviews and focus group interviews to explore local gastronomy development model from various stakeholder perspectives. In addition, a questionnaire survey will be used to quantitatively assess tourists’ perceived importance and performance of gastronomy experiences. The findings of this study will provide new theoretical foundations for future research in gastronomy tourism, as well as offer practical insights for the development and promotion of local gastronomic products.

Keyword(s)

在地美食發展模式
美食特性
慢食運動
遊客飲食行為
原住民飲食文化
local gastronomy development model
gastronomy identity
Slow Food movement
tourist eating behavior
aboriginal food culture

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Constructing a Local Gastronomy Development Model by Adopting the Slow Food Approach (II)

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